Pineapple Bavarian Cream

Name: Pineapple Bavarian Cream
Ingredients: one of the cheap West India pineapples; a quarter of a pound of sugar; one ounce of leaf gelatine; half a pint of cream; the juice of an orange

From À la mode cookery, 1902

Serve with chopped pineapple and syrup.

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1420Calories

31 gProtein

143 gCarbs

84 gFat

Full nutrition (33 nutrients)

Calories1420 kcal

Protein31 g

Carbohydrates143 g

Fiber3.6 g

Sugars129 g

Total Fat84 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0 g

Cholesterol241 mg

Sodium121 mg

Potassium533 mg

Calcium237 mg

Iron1 mg

Magnesium40 mg

Phosphorus186 mg

Zinc0.8 mg

Copper0.7 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C106 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K5.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.9 mg

Folate54 mcg

Choline11 mg

Caffeine0 mg

Water296 g

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 63. The excerpt below is the record exactly as published.

Pineapple Bavarian Cream Take one of the cheap West India pineapples, peel it and grate the fruit ; cook it in a quarter of a pound of sugar ; add one ounce of leaf gelatine melted in milk and the juice of an orange. Leave to get cold, then put in half a pint of cream

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